I pre-ordered three pails from Presque Isle Wine this year. I’m looking forward to making these in mid-summer. http://www.piwine.com/order-australian-juice-for-wine-making.html
I pre-ordered three pails from Presque Isle Wine this year. I’m looking forward to making these in mid-summer. http://www.piwine.com/order-australian-juice-for-wine-making.html
I got two chenin blanc and one Cabernet Sauvignon. I will add grapes to the latter. I have not made these before.I saw those in their email newsletter recently, have you tried these before? Planning to add any frozen grapes or skins to them? Interested to hear how they turn out.....
@Boatboy24 They are shipping sterile juice this year, so I'm going to give it a go.You driving all the way up to PI to pick those up?
I have not... this is pretty cool, though, as not all vendors have Australian juice to sell.... much less to ship.3 buckets @75 each with shipping @21.95 each, total around $300+/-. 75 bottles finished wine, around $4 each. Still not a bad deal. Has anyone here obtained the Australian juice before? They state it's high quality juice.
I’ve done 3 batches with great results. Have always fermented as is and blended at bottling. Shiraz and Cab Sauv 2:1.Now I'm kicking myself in the butt for not ordering Australian buckets. I need a midsummer ferment. I think I'll reach out tomorrow and see if they have any available.
Transcontinental cab, nice!!
Interesting........ square buckets. Harvested in March.
Will be interested how these turn out. Did they provide any numbers on the juice?
I need a midsummer ferment.
Not sure what your preferences are but peach season is coming up as well as other fruits.
Hi Paul,Now I'm kicking myself in the butt for not ordering Australian buckets. I need a midsummer ferment. I think I'll reach out tomorrow and see if they have any available.
Transcontinental cab, nice!!
Interesting........ square buckets. Harvested in March.
Will be interested how these turn out. Did they provide any numbers on the juice?
That's an interesting idea Fred - I usually split batches with different yeast, but that's a cool thought...Neat name, would you consider doing 3 batches. 3 gallons straight Chilean, 3 straight Australian and 6 gallons of the mix. You could always blend the two 3's if blend turns out better.
That's an interesting idea Fred - I usually split batches with different yeast, but that's a cool thought...Neat name, would you consider doing 3 batches. 3 gallons straight Chilean, 3 straight Australian and 6 gallons of the mix. You could always blend the two 3's if blend turns out better.
I need a midsummer ferment.
Not sure what your preferences are but peach season is coming up as well as other fruits.
I've done a few batches of Peach with fresh peaches we picked out at http://www.hollinfarms.com/
I've done a few batches of Peach with fresh peaches we picked out at http://www.hollinfarms.com/
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